Creamy Keto Tuscan Chicken
Equipment
- Large skillet or sauté pan Preferably nonstick or stainless steel. A cast iron skillet also works beautifully for that golden sear.
- Tongs or spatula To flip the chicken without tearing it.
- Whisk For blending the cream sauce smoothly.
- Cutting board & sharp knife. For slicing the chicken and prepping veggies.
- Optional: Crock Pot or slow cooker If you’re making a crock pot Tuscan chicken version, you can adapt this dish to low and slow cooking.
Ingredients
- 2 large boneless skinless chicken breasts (sliced horizontally into cutlets)
- 2 tbsp olive oil for searing
- 1 tbsp butter for added flavor
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- Salt and black pepper to taste
- ⅓ cup sun-dried tomatoes julienned (oil-packed, drained)
- 2 cups fresh spinach leaves
- Fresh basil for garnish (optional)
Instructions
Prep the Chicken
- Pat the chicken breasts dry and slice them into thin cutlets. Season both sides generously with salt, pepper, garlic powder, and onion powder.
Sear the Chicken
- In a large skillet over medium-high heat, heat the olive oil and butter. Add the chicken and sear for 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and keep warm.
Make the Cream Sauce
- Lower the heat to medium. In the same skillet, sauté minced garlic until fragrant (about 30 seconds). Add the chicken broth, scraping up the brown bits from the pan.
Add Cream & Cheese
- Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese and oregano, whisking until smooth and creamy.
Add Veggies
- Stir in the sun-dried tomatoes and spinach. Let the spinach wilt into the sauce (about 2 minutes).
Finish the Dish
- Return the chicken to the skillet, spooning the sauce over each piece. Simmer for another 3–4 minutes to let everything meld together.
Garnish & Serve
- Top with fresh basil if desired, and serve hot.